Yum
Try with two egg yolks to start, in a sealed jar or well covered it'll keep "a few days" in the fridge. Use very fresh eggs. Oh, and if you're looking for a good recipe for an "egg liaison sauce" I'd recommend Egg Benedict with Hollandaise sauce.
I concur. Bearnaise is my favourite too.
I tend to make mayo one egg at a time and not keep it more than 36 hours. I know this is probably being over cautious, but there are raw eggs involved. I have no evidence-based answer for you.
Thanks all: I look forward to frightening the doctor with my cholesterol!
Ahem, while I hate to step into a food fight concerning mayonnaise taste being 'proper' and what not...I thought this maxim might be pertinent:
Why am I thinking about weapons of mass cholesterol: Peanut butter and fried bread butty, wibbly eggs, baked beans and deep-fried mutton rinds.
Anybody up for tripe, chips and gravy?
Tomy seems to be a bastian of CH life ... but it has a very strong rancid oil note in the end profile. No one else here seems to notice it ... but it's very distinct ... and has put me off using mayo.
Interestingly all the brands for the market also have the same character - so I guess the locals like it.
Mustard needs to be used to emulsify the mix - egg yold certainly works to a degree , but because of the fat ratio to the lipoprotein in yolk, it needs help. And mustard is the ingredient to do it!
Ok, made it and it tastes very good. I now understand the olive oil issue and probably will use pure sunflower oil next time. The mayo isn't as thick as i had expected and I am reluctant to add more oil cos its, well oil and that seems wrong.
Please let me know if the thickness comes from the oil or from just more persistent whisking
Tripe is another thing that people miss out on. Not boiled and served with vinegar (as in Lancs) but packed with flavour as in Dim Sum or in central Italaian cookery.
er, i am a long way from mayo: sorry
This is just the acid component? So, lemon juice, vinegar and mustard can all play the role.
If it's already homogenised adding oil will make it thinner not thicker (I think). Mayo isn't really made with olive oil at all, I just use a little at the end for taste. Do you have a blender?
Thickness comes from both, but I think has a different character . . . Try not to over-whisk though.
A good tip if you've over beaten a mayo and it separates, is to make some more mayo in a separate bowl and then incorporate the separated stuff . . . it will magically become mayo again.
I do but its noisy! The same reason I hate hoovering
maybe chilling in the fridge as eggs and oil were at room temperature. if that doesnt work i will unleash the noisy one
i am the mayonerd!
And separated Bearnaise can be me fixed with a few drops of warm water. It's Magic!
I'd just like to add an honourable mention for chipotle mayonnaise, which is great with spicy shrimp.
i don't know if someone mentioned it before- i can't read thru these posts anymore by this time in the day
but it's really easy to make and i like homemade better. i never really knew it was from a jar till i was like, 16 years old. egg yolk, oil and lemon juice ( add other stuff if you want)
Definitely too long from home if you reckon Thomy is anything like a mayonaise- its heavy, tasteless with a weird tang at the end. No way. Can't even blame the tube, the jar variety isn't any better. With or without extra fat, herbs, olive oil... all equally un-mayo like.
If it's able to stay emulsified (which is down to the amounts of egg yolk and acid) then adding oil will just increase volume, but not affect the thickness or thinness.
I will double check McGee to add a science bit.
Yes, but surely with a poached egg, not a fried one?!
Yes of course, but I couldn't find a photo. Also, with a single poached duck egg.
Yes you could, the poached ones are just less photogenic . . .